collard green leaves with crispy tofu and broccoli slaw with peanut dressing on the side

Tofu Collard Wraps with Peanut Sauce

  • Author: Asian Caucasian
  • Prep Time: 40 min
  • Cook Time: 6 min
  • Total Time: 46 min
  • Yield: 6 wraps 1x
  • Category: Appetizer - Gluten-Free
  • Method: Stove-top
  • Cuisine: Asian Fusion


Vibrant and healthy Tofu Collard Wraps are filled with crispy tofu strips and broccoli slaw, topped with a spicy peanut sauce. The perfect wrap to start a healthy new year!



For the Wrap:

  • 6 large collard green leaves
  • 1 14-ounce package extra-firm tofu
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 1 small bag of raw broccoli slaw
  • ¼ cup thinly sliced red onion
  • Handful fresh mint leaves
  • ¼ cup chopped roasted peanuts
  • 2 tablespoons black sesame seeds

For the Peanut Sauce:

  • ¼ cup gluten-free soy sauce (or tamari)
  • ¼ cup rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon sambal oelek (red chili paste)
  • 1 tablespoon honey
  • Juice from one lime


Trim the thick end stems of the collard greens. In a large pot, steam the collards just slightly to make them more pliable. Quickly remove them and place them in a shock bath (bowl of ice water) to cool. Remove after one minute and layer the leaves in between paper towels to dry. Set aside.

To make the tofu strips:

  1. Drain the tofu blocks and tightly wrap with paper towels or a kitchen towel to remove excess liquid. Let sit for at least 30 minutes. Place on a cutting board and slice the tofu into ¾-inch thick strips.
  2. Place the cornstarch into a shallow dish (like a pie pan) Dredge the tofu strips into the cornstarch on all sides. Set aside on a plate.
  3. Heat a large cast iron pan or heavy skillet or  over medium heat with the canola oil, brush or tilt the pan to coat evenly. Add the tofu strips to the pan and fry for about 3 minutes on each side, or until tofu is nicely golden brown and crispy. Remove the tofu from the pan and place on paper towels to blot the oil.

To make the peanut sauce:

Add all of the ingredients into a blender (or whisk by hand). Blend until thoroughly combined with no chunks.

To assemble wraps:

Lay a collard green leaf down flat on a large cutting board or flat surface. Layer with tofu, broccoli slaw, red onions, mint, peanuts, and sesame seeds. Drizzle the peanut sauce on top. Fold in the ends of the collard leaf and roll the rest up while keeping everything tucked in tightly (roll like a burrito). Cut the wraps in half, or leave them whole, using the peanut sauce as a dip on the side.


  • Steam the collard green leaves to make them more pliable. Once steamed, put them in an ice bath to keep their beautiful green coloring.
  • I placed each collard green leaf in between paper towels to dry them off before wrapping them.
  • Make sure to use extra-firm tofu for this recipe so the tofu doesn’t fall apart.
  • Dry the tofu with a kitchen towel or paper towels to remove as much moisture as possible. You may need to let it sit in the towel for 30 minutes to absorb the liquid.

Keywords: healthy vegetarian lettuce wraps, gluten-free wraps, tofu lettuce wraps, cabbage tofu wraps, collard green wraps, tofu recipes